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Directions

Put the dried fruit in a large bowl with the alcohol, orange zest and juice. Set aside.

Grease 12 x 150ml (1⁄4 pint) ovenproof cups or individual pudding moulds and line each with a 25.5x25.5cm (10x10in) piece of muslin or baseline with baking parchment. (Don't worry if you only have six moulds - you can bake the puds in two batches, and the un-cooked mixture will happily sit overnight.)

Put the butter and sugar into a large bowl and, using an electric hand mixer, whisk for 5min until pale and fluffy. Beat in the eggs, one at a time, adding a little flour if the mixture looks as if it might curdle. Using a large metal spoon, carefully fold in the remaining flour, mixed spice, carrot, breadcrumbs, nuts, soaked fruit and alcohol until just combined.

Divide the mixture among the 12 cups or moulds. Smooth the surfaces, gather the muslin up and over each pudding, then twist and secure with string.

Preheat oven to 180°C (160°C fan) mark 4. Wrap each pudding in foil, put in a roasting tin and pour in boiling water, two-thirds of the way up the cups. Cover the whole tin with foil, and bake for 21⁄2hr. Cool, remove from cups and wrap puds in foil. Store in a cool dark place for up to one month.

Unwrap the puddings, put back into cups or moulds (use ramekins if you don't have enough), and re-cover with foil. Put in a roasting tin and pour in enough boiling water to come two-thirds of the way up sides of cup. Cover tin with foil and reheat in a preheated 200°C (180°C fan) mark 6 oven for 30min.

Per Serving:

Calories: 470

Total carbs: 65 g

Sugars: 17 g

Total fat: 20 g

Saturated fat: 9 g

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